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2011•Food Science and BiotechnologyRequires access

Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours

Induck Choi, Mi‐Ja Lee, Jae-Sung Choi, Jong‐Nae Hyun, Ki-Hoon Park, Kee‐Jong Kim

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Key concepts: Barley flour, Food science, Wheat flour, Absorption of water, Chemistry, Bread making, Wheat bread, Viscosity

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Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours — Research Paper | ScholarLens